Live: Kenji López-Alt No Longer Calls His Recipes “The Best” (Reheat)

About this episode

Dan Pashman interviews J. Kenji López-Alt about his new book and the science of cooking with a wok.

Chef, YouTuber, and cookbook author J. Kenji López-Alt joins Dan on stage at Swedish American Hall in San Francisco to celebrate the release of Kenji's new book, The Wok: Recipes and Techniques. It wouldn't be a Kenji interview without some science, so we delve into what's happening, thermodynamically, when you cook with a wok. But we also go deep on how Kenji became the internet cooking science guru that he is today – and how his feelings about that role have changed in recent years.

People in this episode

Host: Dan Pashman

Guest: J. Kenji López-Alt

Topics covered

• cooking
• wok techniques
• cooking science
• internet cooking
• cookbook release

Keywords

• Kenji López-Alt
• cooking science
• wok
• recipes
• cookbook

Mentioned in this episode

Books & works: The Wok: Recipes and Techniques

Places: Swedish American Hall, San Francisco

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